This recipe is great with spagetti and meat sauce and ready in about 40 minutes. We always keep a few cans or bottles of beer hidden in the cupboard so it's room temperature and there when we need it). Also really good with olive oil and balsamic vinigar to dip in....and peanut butter sandwiches the next day.

Mix dry ingredients together. Pour warm beer over mixture and mix. Pack into a greased loaf pan (we use a round cassorole dish just to be different and cut into wedges when done) and pour melted butter on top.

Bake in a preheated oven 350 or 375 ish for 30 - 40 minutes or until golden brown.

I have played a little with the flour quantity, depending on where I am. Everything here (Spruce Grove)I use less flour than in Rocky Mountain House. Guess it's altitude.

Yes, I was telling someone that beer is not just for drinking and that it is used in batters and breads, soups, stews and sauces. This is why we need clear labelling on all consumables, including beer!

This recipe sounds good - I've not used beer in cooking because I've heard it can be clarified with egg shells (much like wine). I see you're dealing with egg allergy - any suggestions for an "egg-free" beer? Much appreciated!

We use kokanee or coors lite. I think we may have used Molson Canadian when the owned the Montreal Canadians. Molson is owned by Americans now, coors, I believe, so if you're into buying Canadian, go with the Sasquatch from Creston B.C.

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